Participants:
Series Code: TDY
Program Code: TDY014024A
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00:01 I want to spend my life
00:07 Mending broken people 00:12 I want to spend my life 00:18 Removing pain 00:23 Lord, let my words 00:29 Heal a heart that hurts 00:34 I want to spend my life 00:39 Mending broken people 00:45 I want to spend my life 00:50 Mending broken people 01:06 Hello and welcome to another 3ABN today cooking program. 01:11 We are the Micheff Sisters. 01:13 I'm Linda. 01:14 I'm Brenda. And I'm Cinda. 01:18 We have an awesome program to you. 01:21 Yes, we do. 01:22 For you today because ready batter up, batter up, swing. 01:29 Take me out to the ball game. 01:34 That's right. 01:35 We're going out and playing ball today. 01:37 Come on now and join us. 01:39 We have a ballpark themed program for you today. 01:44 Yes, we do. 01:45 We're gonna show you things that you can make 01:48 and you could have your own ballpark themed dinner. 01:53 Or you can have a picnic. 01:55 Do you know one of the-- my favorite memories is, 01:58 we always played ball with daddy 02:02 and as a family ever since I can remember and in fact-- 02:06 And mom cooked for us. 02:07 And mom cooked. Yes. 02:08 One of, was either David or Catie's birthday 02:12 I had a family themed, ballpark family themed party. 02:18 And we went to-- remember, we went to a local ballpark. 02:23 Daddy was the pitcher. 02:25 I divided everybody up and then-- 02:26 I was the one that lost. 02:30 I always lose. Poor, Brenda. 02:32 Nobody want to choose you on their team. 02:35 That's the truth. 02:36 We would go batter up, batter up, and she go-- what? 02:39 Where do, what? Where do I go? 02:40 Which way do I run? Which way do I run? 02:42 Just tell me where to run. 02:44 And we'd be going that way. 02:47 And I'll be running, running, running, 02:48 they keep me all off the field, I didn't know. 02:51 I was like wait a minute. 02:52 Am I supposed to be way out here, when do I quit running? 02:54 Don't quit running, just keep on running. 02:58 I think daddy did those things on purpose to get us exercise 03:01 and you know, 'cause we had a lot of energy, so. 03:05 That was one of the most-- 03:07 I mean, the most fun I can remember of the parties. 03:11 I mean, we had so much fun. 03:13 We had all these ballpark themed things. 03:18 I've made hotdogs. 03:20 I like our family reunion that we did one year 03:21 with our whole family was there and we had football. 03:25 Remember, we all played tackle football. 03:27 And it was the funniest things. 03:29 We had to wear these little ribbons in our pocket. 03:31 That was there for, I was tackling people. 03:36 I just like the hurdles because that was fun 'cause you-- 03:39 I was having fun tackling everybody. 03:42 I don't actually like it so much 03:44 because I think why fight over one ball 03:46 just give everybody a ball and let them go home 03:47 and have fun, you know. 03:51 Anything you can do that can create a family togetherness 03:55 and bond together is so important, 03:58 because God made families and He made them to be together. 04:02 He wants us to. 04:04 Mom and daddy used to always tell us 04:05 the family that praise together-- 04:08 plays together and praise together stays together. 04:11 And so many forget the word play and play is important too. 04:16 God wants us to be happy Christians. 04:18 And you can't be happy Christians 04:20 if you're all just kind of just, 04:21 you know, sad all the time-- 04:22 Actually if you play together 04:24 then you are more apt to pray together. 04:28 You know, if you're all playing together 04:30 then it puts you to where you're bonded 04:32 and you feel comfortable praying as a family. 04:33 You know, that's true in our churches today too. 04:36 That's right. 04:37 If our churches would get together and-- 04:40 Play together more. Play together more. 04:41 Build relationships and-- Build relationships and-- 04:43 Get to know each other. 04:44 And you would have a closer tight knit church. 04:49 To have themed like dinners and get togethers likes this, 04:54 it just makes it more fun. 04:56 And everybody just kind of gets, gets really into it. 05:02 I'm gonna-- I want to-- I want to go to show you, 05:05 what we're going to be preparing. 05:07 But as you are looking at the food that we're doing, 05:10 I want you to see Brenda actually decorate it, 05:13 she may not play sports really good but she can decorate. 05:19 Ah, let's just take a look real quick, 05:21 I'll show you right here. 05:22 I love the way that she decorated 05:25 and you did awesome job. 05:28 Thank you, sis. So let's just show you-- 05:30 But I can't take all the credit for that 05:32 because my assistant Melissa Hoffman, 05:34 she was right there we did it together. 05:36 And we had a great time doing stuff. 05:37 Ah, you did awesome job. 05:39 Let's just kind of show-- 05:41 show everyone what we're gonna be preparing today? 05:43 That's right. 05:44 We're gonna start out with Redi Sandwich Spread. 05:47 That's right, that's Linda's sandwich spread, 05:49 that's good, sis. 05:50 And then we have Corn Dog Muffins. 05:52 And I admit, I really want to make this, 05:54 because I like the name Corn Dog Muffins. 05:58 Well then I like the name of these too, 06:00 because I love Sriracha, the Hot Sauce. 06:03 This is Sriracha Hot Dog Poppers. 06:06 All right. 06:07 Then we have veggie-- Veggie Dog Sushi. 06:11 That's good. 06:13 And also Ball Park Pinwheels. And those are delicious. 06:17 Thanks, sis. 06:18 And then Home Run Sandwich. 06:23 That's definitely will help you go the distance. 06:27 And what's really exciting? 06:30 All these recipes are in our brand new cookbook. 06:37 The Micheff Sisters Cooking with Kellogg's. 06:40 So if you don't have time to write down all these recipes, 06:45 you can get them on the 3ABN website. 06:48 You can get them on the micheffsisters.com website 06:52 or you can get them in the cookbook. 06:55 That's right. That's right. 06:58 Well, before we get started, 07:00 sis, would you read the recipe for us? 07:02 I sure, for the first recipe 07:03 is Linda's Redi Sandwich Spread. 07:06 For this you'll need: 07:27 Wow. All right. 07:29 That's not a lot of ingredients, is it? 07:30 So-- 07:32 It's not, and it's easy to make 07:34 and where I'm using the Redi-Burger. 07:37 This is Loma Linda Redi-Burger. 07:39 And it's different than veggie burger 07:41 because it's more of-- it's softer. 07:43 Thicker. 07:44 It's softer and thicker and it sticks together really easy, 07:47 so it makes a good sandwich spread. 07:49 It sure does. So I put my gloves on. 07:52 Mom used to do something similar to this 07:55 when we were for our luncheons when we were kids. 07:56 Yes. 07:59 Okay, I'm gonna kind of break this apart a little bit. 08:05 Okay. 08:06 And then you girls if you-- 08:07 my sisters then you can start putting stuff in. 08:09 I'll get this part and you get the other part. 08:11 It's very, very simple, very easy to do. 08:15 If you noticed I don't even have any seasoning 08:18 because the Redi-Burger has a lot of seasoning in it. 08:21 So you really don't need extra seasoning-- 08:24 You love recipes like that. 08:26 And you can actually put anything in here, 08:28 you like your favorite seasoning if you want to. 08:32 If you want to add more seasoning you can 08:34 but you put your favorite vegetable in it too. 08:36 Chopped jalapenos to that. 08:38 You can pretty much do any of it. 08:42 Okay and I just kind of mix it together. 08:44 If you don't have gloves 08:45 just do it with the spatula or whatever, 08:47 but I can get it mixed a lot better. 08:50 Because it's-- it is a little bit thicker 08:52 but and this we'll keep in the fridge. 08:54 You can make it up, you know, on Sunday afternoon 08:58 and you got some sandwich bread for your kids for the next day. 09:01 Those kitchen gloves are really gonna save you, 09:03 I've tried, trust me, 09:04 I went in I was speaking somewhere one weekend 09:06 and when I arrived they like greeted it, 09:08 greeted the door girls, hey, she goes, 09:10 you've got me using kitchen gloves and I love it. 09:15 Well, it is nice. Yeah. 09:17 You can just make a mess 09:18 and then you can just pull your gloves right off. 09:21 That's all, it there is to it. 09:23 And we have one all plated to show you at this time. 09:26 Just put it on any kind of bread or a bun or whatever-- 09:29 Yeah, she has chosen 09:30 a whole wheat bun right there to show you. 09:32 And if you are taking it on a picnic, 09:34 you can just leave it in a container 09:36 and let people make it a-- 09:38 Make up sandwiches. 09:39 You can have several different kinds of bread. 09:41 And you could let them make their own. 09:44 And one thing I like to do as I make up the sandwich spread 09:46 and then I'll have two or three other sandwich spreads 09:48 and they can have a choice, so-- 09:50 That's really nice too. Okay, what's next? 09:51 So my Corn Dog Muffins. 09:54 Muffins. That's right. 09:55 Let me read the recipe. For this you'll need: 10:20 Well, I absolutely love muffins. 10:22 I like just about any kind of muffin. 10:23 And I've learned how to make them 10:26 where they are not as fattening 10:27 because there are so many muffins that, 10:30 if you eat a muffin, it's usually a lot of calories. 10:32 Well, there is a reason why they called the muffin top. 10:38 Just saying. 10:39 Actually I had never thought of that before. 10:44 But these muffins are-- don't have a lot of oil in them. 10:49 So they don't have a lot of fat in them, 10:51 and so they are little healthier muffin, 10:53 but I just, I really love muffins. 10:55 Just enough oil so it doesn't be extra spongy. 10:57 I tried it without any and trust me, 11:00 you know, let me make that mistake for you. 11:02 It was really bad, and nobody wanted it and it was like wad, 11:06 you know like, like we could have really used them. 11:08 We use it for baseball, for practice. 11:10 For balls, yeah, we could have-- 11:11 They do get spongy. 11:12 Yeah, it was not good at all. 11:14 But this really is a delicious recipe 11:16 that's easy that to make. 11:18 And I'm gonna ask-- we're gonna use this product over here, 11:21 which is our Loma Linda Linketts 11:23 which by the way just happens 11:25 to be my grandsons' very favorites. 11:27 Jason and Michael's favorites. 11:29 Oh, they love. 11:30 Poor Cinda, I bet she buys these by the case. 11:34 I have to. 11:35 You do, don't you? Oh, I have to. 11:37 Yes, because-- 11:38 They were visiting mom this weekend 11:40 and I had to bring some from my house. 11:44 There really is not a meal 11:45 almost without the Loma Linda Linketts. 11:46 It has to be the Loma Linda Linketts. 11:47 Their favorite thing, well, one of their favorite things 11:50 at my house is they build a fire 11:53 in our fire pit and they roast their hot dogs. 11:56 In fact someone asked me 11:57 if I would show a picture of my grandsons. 12:02 Because we talked about them so much 12:03 so let's just put up a picture really quick 12:05 and show this is what-- 12:07 this is Michael and Jason right here. 12:10 Michael's the older one and he is almost 14 12:14 and Jason is the younger brother and he is almost 9. 12:17 Can you believe that? 12:18 They are sweet hearts. They are sweet hearts. 12:20 No. 12:21 Well, and honestly she's got so much patience, 12:24 she's got this big fire pit 12:26 and they absolutely love going to Aunty Cinda, 12:29 she is Aunty Cinda. 12:30 And I love having them. They do. 12:33 So anyway they're gonna love this recipe I know for sure. 12:36 So, Cinda, you're gonna take the Linketts 12:37 and you're gonna just cut 12:38 some small rounds, just small slices. 12:42 Linda, you're gonna be in charge 12:43 of dumping all the ingredients right in here. 12:45 You want the dry first? 12:46 All the dry, you just put all that dry. 12:48 And while you're putting that dry together, 12:50 I'm just gonna go ahead and mix my oil 12:53 and almond milk together. 12:55 Make the spread, it's right here. 12:57 And some salt, baking powder 12:59 and this must be cornstarch huh? 13:01 Yes. 13:02 And the cornstarch is what we use 13:04 instead of eggs, you know with-- it's a-- 13:07 The binder. 13:08 Binder, it's like the egg replacer. 13:10 And there's a lot of people, 13:11 you can buy egg replacer in the stores, 13:13 but really don't waste your money. 13:15 You can-- you don't have to have egg replacer. 13:18 You can just use cornstarch, 13:19 it's so much-- more cost effective. 13:22 It isn't expensive. Yeah. 13:24 I just use a cornstarch. 13:26 And we've used it for years, our momma used it, 13:29 so as soon as you get that mix together, sis, let me know. 13:33 You know what? 13:34 That just reminded me you said-- 13:35 Yeah. 13:36 We keep saying, our mom did this, our mom taught this. 13:39 Let's put a picture of mom up here. 13:40 We should put up a picture of mom up there. 13:42 But where I was going with this is mom's out there 13:47 and grandmas and even if you don't have children. 13:50 I bet you know children cook with them, 13:54 invite them in your kitchen and cook with them, 13:56 look where we learned everything? 13:58 Our momma. And grandma. 14:00 And grandma, so seriously-- 14:02 Our grandma taught our mom to cook. 14:04 Cook with the children. So that's how they learn. 14:06 Best things in life are passed down like that. 14:08 That's right. Exactly. 14:10 That's right, we had so much fun now. 14:12 Okay, I'm ready. 14:13 I had David and Catie in the kitchen. 14:15 Now, I have Jason and Michael in the kitchen. 14:17 Yes, you do. All the time. 14:19 Okay, I'm ready. You do, okay. 14:22 Here you go and just you can use this. 14:25 We're gonna-- I'm just gonna mix with this. 14:26 Okay. And we use that in a minute. 14:30 And you don't have to have a-- 14:32 that's the other thing I like about muffins, 14:33 you don't have to have electric mixer. 14:35 You can just mix it up with the wire whisk 14:38 or even a spoon or a fork. 14:39 Oh, that's good news, that's good news for Linda. 14:42 Yeah. 14:43 Linda's not our gadget queen at all. 14:46 She is not, Brenda and I are the gadgets. 14:47 We are like-- 14:48 Although I think you do like our garlic press we just got. 14:52 Oh, yeah. So, yeah. 14:54 Okay. This is not electric. 14:55 Yeah, no-- 14:57 That's probably why she likes it. 14:59 That's true. Okay, so now-- 15:00 I don't like all the noise I mean-- 15:02 You ready for this? 15:03 Cooking should not be so stressful. 15:04 Now, we're just gonna add the Linketts 15:08 straight to that have been cut 15:09 nicely in the rounds, thank you, sis. 15:10 You are welcome. 15:11 And we're just gonna full those in 15:13 and then if you'd spray the muffin 15:15 with the nonstick muffins pans over there 15:17 with the nonstick kind of cooking spray, 15:19 and then just fold in like that, isn't that cool? 15:25 Also after you spray, 15:27 you really need to take a paper towel and wipe the top off. 15:30 That's right. 15:32 So that this spray does is, it saves your pan from burning, 15:35 if you will just take a-- 15:36 A lot of scrubbing later. 15:37 Exactly, so I always spray to make sure 15:40 you get the inside really good 15:42 and then wipe this off because it's much easier. 15:45 Then you can take like a fourth a cup of batter 15:48 and fill them up like that. 15:49 And it's gonna bake at 350 degrees 15:53 for about 25 to 30 minutes and they're done. 15:58 Take 'em out of the pan and if you leave them in the pan 16:01 they'll kind of sweat into moist. 16:03 Take 'em out of the pan and serve hot, they are wonderful 16:06 and you can even put a little ketchup on there 16:08 if you want to dip 'em into but those are corn dark muffins. 16:12 Wow. 16:13 Now. Well. 16:15 Next we have Sriracha hot dog popper. 16:22 I like doing that. 16:24 Poppers. 16:27 Let me read the recipe. You'll need: 16:47 Now, if you don't have 16:48 the Pillsbury crescent dinner rolls 16:51 and I'm using the reduced fat version. 16:53 You can use your homemade biscuit dough, 16:56 you can use bread dough if you want. 16:58 I've made it with both of those and I like it. 17:00 Exactly. But-- 17:02 This is just the fast and easy way, that is vegan way. 17:04 And that's just a vegan brand. 17:05 This-- Woo-hoo, did you see that? 17:09 I called them poppers, you heard it. 17:11 It popped in, did you see that. 17:14 I taught her 8 year old grandson Jason, 17:18 he'll come in and I'll say Jason are you hungry? 17:22 'Cause they come after school, 17:23 and he goes, aunty, it's okay 17:25 I got it covered, I'll make my snack. 17:28 And he goes I thought him how to do this, 17:30 and he goes in and he unrolls it 17:32 and he makes them all by himself. 17:33 He loves them. 17:34 Now, her grandsons are-- 17:37 I mean obviously they are with her and I a lot, 17:41 so they like hot and spicy stuff so-- 17:43 They do. 17:44 They actually will put the Sriracha on their. 17:48 So, it's almost like a macho thing between them, 17:50 they're like who can have it-- 17:52 And every once in a while, 17:54 Jason will run to the water fountain, 17:56 to my-- to my, I have a water cooler, 17:58 and he'll run to my water cooler and get a drink. 18:02 Okay. 18:03 Now, you said these are vegan, right? 18:04 These are vegan. Yes. 18:05 So what you'll do is unroll it. 18:07 If you want to check your label if you're using other brands, 18:10 'cause not all of them are. 18:12 So I'm going to unroll it and then I take a knife, 18:17 you can't pull it but sometimes it's just really soft 18:20 and I want a nice clean. 18:22 So I just cut along were they have it perforated, 18:25 cut along the dotted line. 18:27 There you go. 18:29 And stay in the line. There we go. 18:36 It's so funny that Jason makes these, 18:38 I mean a lot for his afternoon snack. 18:42 They come over to do chores on my farm, our farm. 18:46 I've called him at the store before and say 18:49 and Jason and Michael answer phone saying, 18:51 grandma they said, I'll say, 18:53 did you pick up some, some crescent rolls? 18:57 I know what they want to make. 19:00 And it's funny because they'll come over to my house 19:04 or I mean they'll come in after school. 19:06 And they'll come in and they'll and I'll-- 19:08 when I say do you want a snack? 19:10 And Becky your daughter says the other day she goes, 19:14 Jason you need to ask aunty if she has any hot dogs 19:18 and if she has any crescent rolls 19:19 he looks and he goes, seriously mom? 19:23 We're talking about Aunty Cinda here. 19:28 She always has them. Yes, she has. 19:32 I doesn't have always, but she does. 19:36 It's so important to do special things for our kids. 19:38 Yes, it is. It is. 19:40 You know, as it builds, it builds something, 19:42 it builds that love between the two of you, 19:45 when they know I'm really special, 19:47 you really care about me. 19:48 Yes, it is. Okay. 19:50 Just, thinking about how special 19:53 when the kids care about them. 19:54 I came back from taping our Kids Time 19:57 and the first thing I walk in the door 19:58 and Jason says, well, grandma did you talked about me? 20:05 I say as a matter of fact Jason yes, I did. 20:08 He goes like this, she loves me. 20:12 He is such a-- He is so funny. 20:13 He is-- 20:15 Okay, I'm gonna give you the one that I didn't tear. 20:17 Can you cut? All right. 20:20 Linketts in half. Like that. 20:23 And we are using the Linketts product and you can use-- 20:27 Their favorite one. 20:28 That's yeah, that's their favorite. 20:29 You can use-- if you can't find that brand, 20:32 you can use a different brand. 20:34 But obviously we like that one. 20:37 Yes. So-- 20:38 It's just how you want it? Yes, thank you. 20:40 If your dough like when you open it up, 20:42 it kind of makes a hole like this 20:44 and gets out of shape like that. 20:46 You just, I mean it's dough, you can just reshape it 20:49 and press it together and you are fine, 20:52 don't stress about it, okay. 20:54 So now we're gonna take our Sriracha sauce 20:57 and just kind of put it and out. 21:00 You don't want to-- 21:02 I like to use a lot but you don't have to use a lot, 21:06 if you don't want because a lot goes a long ways, okay. 21:09 If they didn't want that, 21:11 could they put like a little ketchup on it? 21:13 Or leave it all out together. 21:14 You could leave it out all together. 21:16 It's just-- 21:18 There, sis, I'm gonna give you one to roll too. 21:21 Okay, now what you'll do 21:22 and also same with the vegan cheese, 21:26 you don't have to use the vegan cheese if you don't want to. 21:29 You can just do the hot dog, so you can just-- 21:32 do it to your taste and whatever you like. 21:35 Okay, so we're gonna put a little bit of cheese, 21:38 put a little bit of cheese, sis-- 21:40 And we'll make one without. Okay, there's yours. 21:43 And then-- now what I-- 21:46 you can roll this up anyway you want. 21:47 What I do is, I kind of fold the ins in like this, 21:51 just a seal. 21:54 If you are using cheese so it doesn't melt out all over 21:58 and then just roll it like this, 22:02 put it on, I put it on parchment paper 22:05 but and then I take a little bit of corn meal, 22:08 sprinkle it over the top. 22:10 And here's one with-- within there's no cheese. 22:14 You just roll them straight up, 22:16 and it looks more almost like a crescent roll style. 22:20 And you can still do the corn. 22:23 See how easy it is, and get your-- get your kids, 22:27 get any young ones that you have, 22:30 to make this, make this with you. 22:33 And like Linda, I think it was Linda 22:35 that said instead of Sriracha put ketchup in there. 22:39 You know, it works great. 22:42 I'm gonna go like this and then we're gonna show you, 22:45 you put this in the oven at 375 degrees 22:48 for 11 to 13, 14 minutes 22:52 until they are golden brown and that's all the rest to it. 22:56 And these are good warm 22:58 and they are also good on room temperature. 23:01 So you can make them 23:02 and then take them out to a picnic if you have, 23:06 you know or to a ballgame that you will fell like a-- 23:08 you're gonna do a ballgame. 23:09 Take them out to the ballgame. Take them out to the ballgame! 23:12 Well, something you don't normally have a ballgame, 23:15 but you're gonna want maybe there at the ballgame 23:17 is Linda's, she's got Veggie Dog Sushi. 23:21 Yeah. 23:22 Okay, Cinda, can you read that for me? 23:24 I'll be happy to. You will need: 23:58 When we were making up the recipes 24:00 for our Kellogg's cook, the Kellogg's cookbook. 24:03 I said to my brother Ken, I said I need an appetizer, 24:06 what can I do and he says, oh, make sushi, 24:09 I make that all the time and it's really good. 24:12 Well, I didn't know that it's such an art, 24:14 there is so much to it. 24:16 You know I mean so-- 24:18 Our brother Ken is a really good cook. 24:20 He is very good. 24:22 We keep trying to get him to come 24:24 and be on the program with us. 24:25 And we have not been able to talk him into it yet. 24:28 No. So-- 24:30 One person did write him and tell him. 24:32 If any of you can talk him into and we would love that. 24:36 He really, really is get him, 24:37 while I'm telling you about him, 24:38 I'm gonna have you cut the cucumbers into thin strips 24:42 and if you can cut the red pepper into thin strips, 24:45 and then a little bit of the avocado. 24:46 So-- 24:48 You got a pretty red pepper too, I love this. 24:50 Gorgeous color, 24:51 I mean God made so many incredible colors for us 24:55 and it's all good nutrition so I love that. 24:58 Anyways, so when I was making them up, 25:03 our friend Siku. 25:05 She also is a graphic designer for a lot of the-- 25:10 for all the children's programs that we have. 25:11 She did the graphic design 25:13 for the cover of our Kellogg's cookbook. 25:15 Yes. I wouldn't say she-- 25:17 That's right, and so and we love her so much and she says, 25:21 well, hey, there is an art to this, you got to do this. 25:23 So we'll see if I can get it just like she showed me, 25:28 but if not, guys it's so good just enjoying. 25:31 She told me you passed her cooking school. 25:33 See, I did. Yeah. 25:34 Yeah. She told me. 25:35 My son David makes sushi all the time. 25:38 Does he? Yeah, he and Catie love this. 25:41 Well, don't expect me to do it perfect, like-- 25:44 oh my, I've got some Korean girls in my dorm 25:47 that are quite good cooks. 25:48 They always get together 25:50 and they make a lot of good food, it smells so good. 25:52 So now, but. 25:54 Okay, I'm gonna take it, 25:55 I'm gonna pour some water on the mat. 25:57 Yes. 25:59 But you know what, you can-- 26:00 this encourages those who've never made sushi before. 26:04 Don't stress about it, don't worry about it, 26:07 you don't have to be, 26:09 you know, like an awesome chef to do it. 26:13 Now, with my sushi rice. 26:16 I just want to make sure I'm doing a good job here. 26:18 Yeah, more like-- that's pretty good. 26:22 So do you want to throw this part away? 26:24 Not like that, we can eat it in the salad or something. 26:27 Now this is good. 26:28 Okay, so I like to add to my sushi rice 26:32 a little bit more of veggie's liquid aminos. 26:36 And what I like to do with that, 26:38 I put this in when I cooked the sushi rice. 26:40 I put it in there 26:41 and I put a little bit of seasoning 26:43 and things in my water. 26:46 And by the way there is a special rice 26:49 that is called sushi rice. 26:52 It's a moisture sticky rice and it'll stick together. 26:55 If you use just any type of rice, 26:58 it is not going to work for you. 27:00 I mean, because it just, it won't stick together 27:03 and that's you need that. 27:05 Okay. You need the sushi rice. 27:07 Christie told me that one thing I had to do 27:10 is I have to put it across first like this. 27:13 So I go across like that 27:16 and you might need a little bit of water, 27:18 that's what the water is for and put it across like that. 27:21 Then I go adown the left side. 27:24 Now, I'm not sure why I do this but except she told me this, 27:27 this is what I'm supposed to do. 27:28 Okay, so I put it all the way down. 27:31 All right. 27:32 And then she told me, then you go to the right side. 27:35 And you put it all the way down the right side. 27:38 You just have to wet your hands a little bit, 27:41 you put that down. 27:42 And then when you've done that, 27:44 then you fill up the middle. 27:46 Wow, okay. 27:48 Yeah, she's really good at this, 27:49 I mean she need a lot of 'em. 27:52 I want to know did our brother Kenny do it this way. 27:54 You know I didn't see him do it like that, 27:56 but I honestly I don't know 27:58 if I really saw him put one together. 28:00 He just told me, hey, sis, make this, it's great. 28:02 I'm like, okay. 28:05 So, see any of you just try it, it's just, it's a wonderful. 28:10 Have fun in the kitchen. 28:11 That's right. 28:12 That's what it's all about is having fun. 28:14 Okay. 28:15 And if you're little nervous 28:16 or timid about having fun in the kitchen, 28:18 invite your neighbor, your friend 28:19 or somebody that you know just that-- 28:21 somebody maybe that you know, 28:22 doesn't get out much or is lonely 28:24 or somebody you saw at church that look they are sad. 28:26 And invite them over and say, hey, you know, 28:28 can we make some sushi together? 28:29 Doesn't matter if neither one of you've done it before, 28:31 let's have fun doing it. 28:32 And you will have fun. 28:34 Okay, now I've got some peppers on the middle, 28:36 we'll do some avocado. 28:39 You know what I did, when I moved-- 28:40 Sis, if you could make me some strips. 28:42 When I first moved to Nashville, 28:44 I wanted to get to know people, 28:46 so I invited several couples to join a cooking club. 28:52 And I called it a Cooking Club. 28:54 And we met at-- we rotated each others houses 28:57 and we met every month. 28:59 And we each had to make a different recipe 29:02 and we would cook together and eat together 29:06 and we became the best of friends. 29:08 And you might want to try that 29:10 if there's people that you would like to get to know. 29:12 Because when you are cooking and just having fun or relaxing 29:16 you are actually bonding and making friends. 29:19 That's true, and what better way to do it 29:21 than over a cooking and help with food. 29:24 We're making these in strips, 29:27 I cut it in half and then I laid it on its side 29:30 and I cut again, so I'm just--. 29:33 And I'm putting everything in the middle. 29:35 Okay, here are your avocado strips. 29:37 I got my avocado strips going on down here. 29:41 Okay. 29:42 And you can really put your favorite vegetable in here 29:45 whatever you like. 29:46 All right, now. 29:47 Avocado is very common for sushi rolls. 29:51 And I'm going to-- The vegetarian ones. 29:54 Start rolling it, 29:56 and I'm gonna roll it up pretty tight. 30:00 Okay, now I'm gonna hold all these vegetables like that. 30:04 And see, I'm still rolling. 30:07 Okay, I've got it pretty, it's pretty good size here. 30:10 Okay, and then I'm gonna take this mat 30:12 and I'm gonna push it over like this. 30:15 And press. 30:17 And press it. 30:19 Then turn it a little bit more. 30:21 That is the coolest thing, isn't it? 30:23 And then press it down. 30:25 Cinda found these. 30:27 Good job, sis. 30:28 Okay. 30:30 And then we're gonna put it on the board, 30:32 make it these up here. 30:34 So we got it right here. 30:36 Okay, we're gonna put it around here. 30:38 Actually, is there, was it a bigger knife? 30:41 I thought we had a bigger one. 30:42 Okay, we'll just do it like this. 30:44 'Cause you really do need a sharp knife. 30:46 I'm gonna cut it in the middle. 30:48 Look, see how it is in the middle now. 30:50 Wow. 30:51 And now I'm gonna cut it probably 30:53 and get about four pieces out of here. 30:56 And you really do need a sharp knife. 30:58 So you're making them a little bit thick, 31:00 they're like one inch thick. 31:01 Yeah. 31:02 Well, you can make them as thin as you want. 31:06 And then you just-- 31:08 And then see, I'll do another one. 31:10 They're pretty. 31:11 And they keep too, Ken will make some, 31:15 he'll make them even the day before, put them in, 31:17 when I go in for mom's fridge and when I come to see her, 31:20 I get to have these to eat. And I love them. 31:24 Now, also if you're not a lover of seaweed, 31:28 they also in oriental markets, 31:30 they have a soy type of wrap 31:34 and you can use that instead of the seaweed. 31:38 That's good, too. 31:39 And now see that would end one, 31:41 we'll go back over here 31:42 and we'll cut another one, like that. 31:45 That's basically all you have to do 31:49 and you have it done and you can put them away 31:52 and then you can put them in the fridge 31:53 and when you want them, 31:54 take them out and eat them cold. 31:55 And I like the ones you have there. 31:57 And we have some plated for you to look at. 31:58 And some garnish with some little carrot roses, 32:01 ain't that pretty? 32:05 Oh, look at that. 32:06 They're beautiful. Sis, that looks so good. 32:09 Yeah, they're delicious. Awesome. 32:11 So thank you, Siku, and thank you Brother Ken. 32:14 And I hope you'll make some and enjoy it too. 32:17 Now what do we have next? 32:18 We're going back out to the ball field 32:20 because we're gonna have Ball Park Pinwheels. 32:23 Let me read the recipe for you. 32:24 For this you will need: 32:54 Oh! What? 32:55 Base is loaded. 32:56 Cinda steps up for the play! Ready to go. 32:59 Swing batter, swing batter, swing. 33:00 Whoa! Swing! 33:02 It's going. It's going. 33:04 Cinda's done it again. Homerun! 33:12 And that's the fun you need to have in the kitchen, truly. 33:14 Everybody needs to dream. 33:18 Well, these make wonderful appetizers. 33:20 I love these, just take any biscuit dough, 33:23 make a homemade biscuit dough if you want, 33:24 you can use a refrigerated biscuit dough. 33:27 These are some reduced fat wholegrain 33:29 biscuit dough that I have here. 33:32 But we're gonna make our filling first 33:34 and it's so fast and easy to make. 33:36 We already have our precooked onions 33:38 and these onions are, nothing wrong in them, 33:41 so you're going to put the onions in 33:43 and you are going to then put in 33:46 each one of these ingredients. 33:47 While she is doing that, 33:49 my sister Cinda is really good at sports and she-- 33:53 that's 'cause she can really hit that grand slam 33:56 and you're gonna just hit a wonderful grand slam 33:58 right now with mashing. 34:00 She's gonna just use that masher, we've got-- 34:02 I really used to play on a city league baseball team. 34:06 And again we're using 34:07 our Loma Linda Linketts right here for this. 34:10 And she, we're just using a hand masher, 34:12 you can use a food processor if you want. 34:15 But then you would miss out all-- 34:17 You'd miss out on all this fun. 34:19 See, where you're just mashing up 34:20 and you're just gonna just keep on mashing over there. 34:23 I've got green chilies and jalapenos. 34:25 Yeah, just keep, keep adding all that, 34:27 just a little of our agave nectar. 34:30 And then, and then you... 34:33 Seasoning? 34:34 Yeah, put all of this, 34:35 Cholula sauce and agave nectar and then... 34:44 Whistle while you work. 34:45 You know, I could do that 34:48 except I never learnt how to whistle. 34:50 I couldn't whistle. 34:51 My life depended on it. 34:53 Do you know that when I was first married, 34:58 one of the things we did every single night 35:01 was go to the park-- 35:02 And whistle? 35:04 No, I did not whistle. 35:07 My husband bought me a glove, a baseball glove. 35:10 And he had one and we'd play catch every night. 35:13 Really? 35:14 Every night. Who knew? 35:15 You get good at it? I actually did. 35:17 I was afraid not to catch it 35:19 because I want him to keep happy. 35:22 Do you know what my problem is when a ball comes at me? 35:24 And this is-- I know. 35:26 Okay, I'll do a reenactment of Brenda. 35:30 Aw! 35:33 No, I get scared when the ball comes at me. 35:36 Did I not tell you? 35:37 And I'd close my eyes so then I just close my eyes, 35:39 I just stand and close my eyes. 35:41 And they're like, swing, swing, swing 35:42 and so I'd been hit with that balls few times, you know. 35:45 I actually got really pretty good at it. 35:48 But then-- I'm proud of you. 35:50 Right, and then, you know, Jimmy came along 35:52 and when he-- from the time he was little, 35:56 he got him one so he could play catch 35:57 and then Jimmy got pretty good 35:58 so I sort of backed out of the picture. 36:04 All right then. 36:05 All right, so just mix all that up. 36:08 But it was neat because it was a fun thing to do together, 36:12 you know, sometimes, you know, 36:13 all people think that you can do it together, 36:16 sit down and watch a video or movie or TV or something, 36:20 and really you can get out 36:21 and do some fun things together. 36:23 Exactly. 36:24 All right. There you go. 36:25 Now just mashing away. It's done, it's done. 36:28 Okay. 36:29 You give me a job to do. 36:30 Now here we go. I get it done. 36:32 All right, now you're gonna add this with that. 36:37 Here, I'll do that. 36:38 Hold it this way and we'll just put it all in there. 36:41 Make it easy for you 36:42 and then you can mix it all together with this. 36:49 Okay? 36:50 Just put that over there. 36:52 And while she's just gonna mix that all together, 36:56 and that's our filling, we don't need anything else. 36:59 So now you're gonna take a biscuit and this is one, 37:03 it's just a whole wheat refrigerated one 37:05 and you can either pull it out like this. 37:07 Or Brenda steps up to the play! 37:10 There you go. Or you can roll it. 37:12 We have our slugger! 37:15 I don't know what she slugs but... 37:18 Hey, I... 37:24 I can admire- 37:25 So you're making it in a circle. 37:26 No, it's actually just like I try to get it like-- 37:29 Rectangle? 37:30 Yeah, try to get it like a rectangle, 37:32 don't have to be perfect. 37:33 And what we're gonna do is 37:35 you're going to take a little of this 37:38 and couple of tablespoons 37:40 and you are going to just spread 37:43 a little bit on here, okay? 37:46 So you just spread it all around 37:47 and leave a little bit down here, 37:50 leave this like a line right here, 37:52 an invisible line so that you can seal it, okay? 37:56 'Cause I found that if you don't seal it, 37:58 then what happens is-- 38:00 It bakes all around the cookie sheet. 38:02 Well, no, it just doesn't stay in a pinwheel, 38:05 it kind of just looks like... 38:07 take down and look at it own like-- 38:09 Kind of looks like a train wreck? 38:11 More common, kind of like a comma. 38:14 So here's what we're doing, we're just gonna take this 38:16 and we're gonna start here and we're just gonna roll it 38:19 and pinch it down in 38:20 and so that you get a nice, tight circle. 38:24 You're gonna have a nice pretty pinwheel. 38:26 So you're just gonna keep it going and keep rolling 38:29 and when you get to the edge, 38:31 see how you're going to just seal that right there, 38:34 just kind of-- 38:35 That looks pretty good. 38:37 Just see-- And if you let the- 38:40 if you don't keep some of that clear, 38:41 it doesn't seal well and then it doesn't bake well. 38:44 So then, now we've got that, we're just gonna cut it in half 38:48 and then you're gonna cut it in thirds like that. 38:53 And you're baking it on parchment paper too, 38:58 and parchment paper because I like the way 39:00 and I just put it down like that just the tiny bit. 39:03 And put it about two inches apart 39:07 and so, see like that, 39:10 can you see the nice little pinwheels like that? 39:14 I do. Yeah. 39:16 And you just keep doing that, fill it up. 39:18 And you're gonna bake this at 400 degrees 39:21 for about 10 minutes. 39:24 And is that what it is or-- 39:26 Depending on your oven but watch it 39:27 because you don't want them to get overdone. 39:29 My assistant is off camera, and too shy to come on, 39:32 so let me just check with her. 39:33 Is that what I'm doing, Melissa? 39:35 Oh, she said I did good. 39:36 So it's 400 degrees for about 10 minutes, 39:38 just as golden brown and they're wonderful, 39:42 hot out of the oven or even room temperature later, 39:45 they're wonderful outdoors. 39:46 Here is some already plated up, ready for you to eat. 39:50 You know, sis, I may have to just see 39:54 if these taste good at room temperature. 39:56 Oh, she's gonna take one. 39:57 Yeah, you know, I just have to-- 40:00 you know, I'm there for you. 40:02 I just need to see. 40:03 Yeah, there it is, drum roll. 40:10 That's really good. 40:11 Woo-hoo! 40:13 Homerun! 40:14 Homerun! 40:15 Now I can say bat her up, 40:17 I can't bat with the real bat but I can use--. 40:20 Whoa! 40:23 All right, maybe I'll stick to cooking. 40:26 That's a good idea. 40:27 Well, Linda, right as Cinda has. 40:29 What your homerun sandwich coming up next? 40:31 Oh, oh. 40:33 Could you read this for me, I'm a little bit busy? 40:35 All right. 40:36 For the homerun sandwich you will need: 40:53 This is the recipe that we grew up eating. 40:57 Because mom made this for us for sandwiches for our lunch, 41:02 for picnics and I chose today-- 41:05 She will use Linketts with it. 41:08 She will use, you know, 41:09 some of the different veggie Linketts, 41:13 not Linketts-- 41:15 We're so used to use Linkets. 41:16 Does you use Linketts or Big Franks. 41:18 Well, I chose big franks sticks 'cause daddy likes Big Franks. 41:21 Yes. 41:22 That is his favorite. 41:23 And so this is the Big Franks 41:25 and big franks is what Linda used in the sushi too. 41:29 Yes. That's right. 41:30 So-- But you have-- 41:32 If you have a preference and you tried them both, 41:34 you can interchange them, it's not a problem. 41:35 Right. 41:37 You know, that's what is so awesome about this cookbook 41:41 is because you, a lot of people, 41:43 they'll say we see these products on the shelf 41:47 or in the frozen section and you think. 41:50 Oh, what do we do with this? 41:52 Oh, I can only put this in a hot dog bun 41:55 or I can only put, you know, a chicken patty 41:59 or griller in a hamburger bun. 42:02 And whoever thought you could put it in a muffin. 42:04 And so exactly or sushi. 42:07 Yeah, I know. 42:08 You know, and so that's what so exciting 42:10 about this cookbook is we're showing you. 42:14 Exactly. Right. 42:16 Other ways you can use these products, 42:18 and really delicious you know, interesting ways too. 42:23 That's right. So I'm gonna get started. 42:26 Now, you can use the potato masher 42:29 and since Brenda just used the potato masher I decided--. 42:32 I think Cinda did a really good job. 42:34 Oh, yes. 42:35 Since I just used the potato masher, 42:40 another way you can use this 42:41 if you don't have a food processor is a grater. 42:45 And so I'm gonna use a grater, and so just take your-- 42:53 now I don't let the kids help me with this 42:55 so if you're gonna do the grater. 42:58 'Cause we wanted to stay a vegan vegetarian products. 43:03 We don't need any cuts or-- 43:04 We don't need anything like that. 43:05 Finger in there at all. 43:07 So if you're gonna let you children help you, 43:10 have them use the masher because that will be--. 43:13 Safer. 43:15 But honestly, I do like the texture that this gives. 43:19 And I don't want you guys to have this left out feelings 43:24 so here, I want you to see how you do. 43:29 Oh, they're gonna grab their gloves. 43:31 Yes, I am. You just watch this. 43:33 Yes, I am. 43:34 Kitchen gloves are the best, I love 'em. 43:38 And it keeps your food all nice and sanitary 43:41 and you know it's-- 43:42 I like clean food, don't you? 43:44 Well, I don't like piece-- 43:46 chunks of skin in my food either. 43:48 No, we don't want that either. 43:51 So seriously don't let your kids 43:53 use the grater unless they are older 43:55 because it is really easy to slip when you're doing this. 44:02 So they actually would have fun with the potato masher. 44:07 And there is different kinds of potato mashers too. 44:10 The one I used today 44:11 I think takes a little bit more a muscle 44:14 where as they have other options of them that don't-- 44:16 that aren't as hard to use it either. 44:18 Doesn't take us long and they are quicker. 44:19 You know, so I think that's fine too, 44:21 and also your food processor. 44:22 A lot of people have food processors 44:24 and there are couple that will, you know, 44:26 push of the button and it's done. 44:28 So you know if somebody says, 44:30 oh, I don't have time for all that. 44:31 Exactly. A food processor. 44:34 But you got to be careful with food processor, 44:36 because you'll turn it into a paste. 44:38 I mean, you just a couple little spins 44:41 and crumbles it up and grinds it up. 44:44 But if you aren't paying attention and you get going, 44:46 you're gonna have a mushy pastiness. 44:49 We don't want that, no. Yeah, no, no. 44:51 You know, when I make this sometimes I'll put 44:55 like chopped up garden vegetables really fine, 44:58 you know, like peppers and things like that 45:01 and then I'll take my bread dough 45:03 and I will make calzones out of 'em. 45:05 I'll put the spread--. Oh, yes 45:06 Oh! Yes. 45:08 I'll put like a vegenaise in here. 45:09 Haven't done that in a while actually, 45:10 that's the good idea. 45:11 Yeah, I'll take a bit. 45:13 I think it's been a long time since I've done that. 45:15 Linda, why don't you make us some of those? 45:17 Yeah. 45:19 Would you like some? 45:20 I mixed the vegenaise and everything in it 45:22 and then I put it in calzones 45:24 and I make a variety of calzones, 45:26 you know, different things in it 45:28 and this one that really does taste good 45:30 in the oven baked in one of those. 45:32 And can I tell you, if you're gonna grate this, 45:34 the one with the bigger grater is easier to do, just saying. 45:38 I had an easy time. 45:39 Yeah, you had the bigger, she has a larger grater one. 45:45 That's good. 45:46 All right. Perfect. 45:47 You want some of this, Cinda? 45:48 So now, add-- I add the sweet pickle relish. 45:53 And of course, if you don't like the spice, 45:56 you do not have to add the Sriracha sauce. 46:01 But of course, we're gonna add the Sriracha sauce. 46:07 And then our grapeseed Vegenaise. 46:12 Which-- It is just delicious. 46:14 It's so flavorful. 46:16 Alternative to regular mayonnaise. 46:21 And then you can actually serve this 46:25 in any kind of bread that you like. 46:30 But actually when we were-- 46:33 when I was in our prep kitchen here in the back of this set, 46:39 I was taken out some bread and Brenda goes, 46:43 sis, that would really be cool 46:46 if you put those in hot dog buns. 46:48 And I was like, sure, that's a good idea. 46:52 So, see why it's so good to have sisters around you. 46:58 One thing that I like to do with this bread, 47:01 is I'll take a hot dog bun, 47:03 cut it all the way, you know, separate, 47:06 and then I will put some vegan cheese in there 47:09 and mix it around, I'll spread it on here 47:10 and then I broil it in the oven. 47:13 And they are hot open-- That's a good idea. 47:15 They are hot open face sandwiches 47:17 and they are delicious. 47:19 Now, I got to show you one more way 47:20 that I like to do these things. 47:22 See, we're giving you all these little ideas 47:24 is that I take the whole and I don't slice it in two. 47:27 I slice it this way and this way like a V. 47:31 Like a boat. 47:32 And then I, and then I take the top off like I'm making a-- 47:35 A boat. Like a canoe. 47:37 Fill it up, put it back on 47:39 and then you got a sandwich there, see. 47:42 Well, would you like to see what I like to do? 47:44 Yes, it is a recipe. 47:48 We're giving you all these great ideas here. 47:50 I like to put it in like this, just like this. 47:59 I like to stuff it full 'cause you can-- 48:03 you know, you got to have it stuff full, 48:05 and then I like to go like this. 48:12 She does like that. 48:18 Well. Would you like to taste that? 48:20 Pardon me. 48:21 No, no, no, that's good. 48:23 We're good, I'll try that later. 48:28 No, I'll try it later. 48:30 But what we could do is tell the folks at home, 48:34 we have, we have actually-- 48:36 I'm little busy. Yes. 48:38 We actually have six cookbooks out. 48:40 This is our sixth one, our brand new one 48:42 and right now we'd like to show you 48:45 how you can get all six of our cookbooks 48:49 including our brand new one, 48:50 the Micheff Sisters Cooking with Kellogg. 48:52 And while you're doing that, I'll keep eating this. 48:56 She will. 49:00 If you've enjoyed the recipes you have seen today, 49:02 and would like to purchase your own copy 49:04 of one of their cookbooks, 49:05 including their new cookbook, Cooking with Kellogg's. 49:09 You can write to 3ABN, PO Box 220, 49:12 West Frankfort, Illinois, 62896. 49:15 That's 3ABN, PO Box 220, 49:19 West Frankfort, Illinois, 62896. 49:22 You can call 618-627-4651. 49:26 That's 618-627-4651. 49:30 Or if you'd like to contact the Micheff Sisters 49:32 for speaking appointments or concerts, 49:34 you can do so at their website at micheffsisters.com. 49:38 That's micheffsisters.com. |
Revised 2015-02-26